Description
Mediterranean Bean Salad – Fresh, Zesty, and Protein-Packed Goodness
Ingredients
Scale
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Drain and rinse chickpeas, cannellini beans, and kidney beans thoroughly. Place in a large mixing bowl.
- Add cherry tomatoes, cucumber, red onion, olives, and parsley to the bowl.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl.
- Pour dressing over the bean mixture and gently toss until evenly coated.
- Sprinkle feta on top if using. Chill at least 30 minutes before serving.
Notes
- This salad can be made ahead of time and stored in the refrigerator.
- Feel free to add other vegetables or herbs as desired.
- Adjust seasoning based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Mediterranean Bean Salad, Healthy Salad, Plant-Based Protein, Meal Prep